Perch fillets rolled in fresh rosemary and sage, pan-fried, and topped with a saffron sauce.
-By Carrie (Strommen) Lennie
2 Tbsp butter
2 Tbsp cornstarch
1/3 cup milk
1/8 tsp saffron threads
2 large egg yolks, lightly beaten
salt and freshly ground black pepper to taste
2 Tbsp finely chopped rosemary
2 Tbsp finely chopped sage
1 ¾ lb perch fillets
1 clove garlic, lightly crushed but whole
2 Tbsp extra-virgin olive oil
sprigs of rosemary, to garnish
- Melt 1 Tbsp of butter in a small saucepan over low heat. Stir in the cornstarch and mix well. Pour in half the milk and beat well to prevent lumps from forming. Cook for 2 minutes, stirring constantly.
- Add the remaining milk and saffron. Add the egg yolks and beat well. Cook for 2 minutes, stirring constantly, until the sauce is thick and smooth. Season with salt and pepper.
- Place the chopped herbs on a plate. Dip the fish in the herbs, coating them generously.
- Sauté the garlic in the oil and remaining butter in a large frying pan over medium heat until pale gold.
- Add the fish and sauté for 5 minutes. Turn over and sauté for 5 minutes more, or until the fish is cooked through. Season with salt and pepper. Discard the garlic.
- Transfer the fish to serving plates and spoon the saffron sauce onto the plate. Garnish with the sprigs of rosemary and serve hot.